WOOD EDUCATION

Apple Wood

Smoking characteristics:  Light, mild, fruity, slightly sweet but denser.  Goes well with all meat and is similar to a mild hickory

Pairings:  Beef, Pork, Poultry, Fish, Dairy

Cherry Wood

Smoking characteristics:  This smoke is mild, light, delicate, sweet and fruity, which gives a rosy tint to light colored meats

Pairings:  Beef, Pork, Poultry, Fish, Dairy

Oak Wood

Smoking characteristics:  Most versatile of the medium woods, blending well with most meats. A mild smoke with no aftertaste.  Oak gives food a beautiful smoked color

Pairings:  Good with red meat, pork, fish and big game.  Red Oak is good on ribs and especially good with beef brisket

Hickory Wood

Smoking characteristics:  Another versatile choice of the medium woods.  Hickory is heavier than oak, with a strong flavor that is good for larger cuts of meat and just about any BBQ.

Pairings:  Good for all smoking, especially pork and ribs or other large cuts of meat